Chinese Cuisine: Sweet and Sour Pork Recipe
- 1 cup all-purpose flour
- 4 tbsps cornstarch
- 1 1/2tsps baking powder
- Pinch salt
- 1 tbsp oil
- 8 oz pork fillet, cut into 1/2-inch cubes
- 1 onion, sliced
- 1 green pepper, seeded, cored and sliced
- 1 small can pineapple chunks, juice reserved
- Oil for frying
- #Sweet and Sour Sauce#
- 2 tbsps cornstarch
- 1/2 cup light brown sugar
- Pinch salt
- 1/2 cup cider vinegar or rice vinegar
- 1 clove garlic, crushed
- 1 tsp fresh ginger, grated
- 6 tbsps tomato catsup
- 6 tbsps reserved pineapple juice
- #This really needs no introduction because of its popularity. The dish originated in Canton, but is reproduced in most of the world’s Chinese restaurants.# To prepare the batter, sift the flour, cornstarch, baking powder and salt into a bowl. Make a well in the center and add the oil and enough water to make a thick, smooth batter.
- Using a wooden spoon, stir the ingredients in the well, gradually incorporating flour from the outside, and beat until smooth.
- Heat enough oil in a wok to deep-fry the pork. Dip the pork cubes one at a time into the batter and drop into the hot oil. Fry 4-5 pieces of pork at a time and remove them with a draining spoon to paper towels. Continue until all the pork is fried.
- Pour off most of the oil from the wok and add the sliced onion, pepper and pineapple. Cook over high heat for 1-2 minutes. Remove and set aside.
- Mix all the sauce ingredients together and pour into the wok. Bring slowly to the boil, stirring continuously until thickened. Allow to simmer for about 1-2 minutes or until completely clear.
- Add the vegetables, pineapple and pork cubes to the sauce and stir to coat completely. Reheat for 1-2 minutes and serve immediately. #TIME# Preparation takes about 15 minutes, cooking takes about 15 minutes. #VARIATION# Use beef or chicken instead of the pork. Uncooked, peeled shrimp may be used as can whitefish, cut into 1-inch pieces.